Broccoli-Bacon Salad
Recipe from EatingWell

A picnic favorite, this salad combines broccoli, water chestnuts, cranberries and just a little bacon for delicious results. Our version has plenty of creaminess without all the fat. Make it once and it will become a regular on your backyard barbecue menu.



by 9  people


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Ingredients
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    1   
    clove garlic, minced
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    1/4  cup 
    low-fat mayonnaise
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    1/4  cup 
    reduced-fat sour cream
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    2   teaspoons 
    cider vinegar
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    1   teaspoon 
    sugar
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    4   cups 
    finely chopped broccoli crowns, (see Tip)
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    1  8  ounce can 
    sliced water chestnuts, rinsed and chopped
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    3   slices 
    cooked bacon, crumbled
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    3   tablespoons 
    dried cranberries
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    Freshly ground pepper, to taste

Directions
1.
Whisk garlic, mayonnaise, sour cream, vinegar and sugar in a large bowl. Add broccoli, water chestnuts, bacon, cranberries and pepper; stir to coat with the dressing.
Tips:

1.
Tip: Most supermarkets sell broccoli crowns, which are the tops of the bunches, with the stalks cut off. Although crowns are more expensive than entire bunches, they are convenient and there is considerably less waste.
2.
MAKE AHEAD TIP: Cover and refrigerate for up to 1 day.
Nutrition information
Per Serving: cal. (kcal) 89, Fat, total (g) 4, chol. (mg) 8, sat. fat (g) 1, carb. (g) 12, Monosaturated fat (g) 1, fiber (g) 3, pro. (g) 4, vit. A (IU) 1457.71, vit. C (mg) 41.33, sodium (mg) 200, Vegetables () 2, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet
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